I’m not sure whether you mean making the cream yourself or buying the cream and whipping it yourself, so I’ve listed them all.
You can make cream and then whip it. The fluffy and soft cream we usually eat is the result of whipping.
So the key is how to whip it, and cream can be purchased.
Of course, you can also make your own homemade cream: Ingredients: One kilogram of edible oil, milk powder/two kilograms of fresh milk Method: Stir together to make cream paste: Put eggs and sugar into a pot, stir, add milk, and use while heating
Stir with an egg whisk, and when it boils, put the butter and butter into an egg beater to beat, then add rum to make the duplicate cream.
/read_art_sub.php?b=food&a=341751&NoCache=1 The issue of whipped cream is quite comprehensively written here: I will simply summarize my own experience and ask other sisters to add to my shortcomings.
1) Divide the purchased frozen cream into several portions and freeze them in plastic wrap. This way, every time you use it, just take out a small piece and melt it.
(Super Ugly Melon Note: I think that for an 8-inch cake, 1/4 stick of buttercream is enough. I used 1/3 today, which was too much, and there is still some left.) 2) Freeze the required amount
Cream (covered with plastic wrap), refrigerate and defrost.
By the way, put a clean, oil-free and water-free large basin and the head of the egg beater into the refrigerator.
3) After the frozen cream has melted in the refrigerator until there is no ice, you can take it out and prepare for whipping.
4) Before beating, prepare a basin of ice water. It is better to use ice water to whip the cream.
5) Use an electric mixer to beat at medium speed for about 10 minutes. The cream will gradually turn from viscous to hard, and it can be easily pulled out into sharp corners without falling over. It’s almost ready.
(Super Ugly Melon Note: Because this cream already contains sugar, there is no need to add additional sugar for whipping. If you buy light cream, then you need to add sugar in batches as appropriate.) Whipping guide (vegetable cream, fresh cream)
Cream, egg whites, butter and whole eggs) ZT method for whipping fresh cream 1. Pour the semi-desicted fresh cream into the mixing tank. The optimal temperature of the fresh cream is between 0℃~5℃.
[The best time to whip fresh cream is when it is half-frozen and can be easily poured out of the jar. The emulsion also contains crushed ice and is in a flowing state, which is the best time to whip it.
〕2. Use a mesh mixer to whip quickly. If the fresh cream contains crushed ice, whip it at medium speed until the ice is completely gone and then use fast whipping.
3. When the fresh cream is whipped, it will gradually turn from a thin state to a thick state and the volume will gradually expand.
4. Continue stirring until it is almost completed. It can be seen that the whipped cream has obvious plastic patterns, and you can stop whipping at this time.
5. The whipped cream, called "foamed cream", should be shiny and have good elasticity and plasticity.
6. The whipped cream can be put into another container or stored in the refrigerator together with the mixing tank for later use.
Its best use condition is to use it within 40 minutes after the completion of whipping, so it is better to whip it in small amounts and multiple times.
7. If you find that the fresh cream is too thin and soft after whipping, you can immediately whip it again until it has plasticity. Or if it has been stored in the refrigerator for too long and lacks plasticity, you can also whip it again or add new fresh cream and whip it together.
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8. Over-whipped fresh cream will reduce in volume and become rough in texture. The particles will be large and branched without elasticity and luster. At this time, new fresh cream can be added and whipped again to achieve the desired plasticity.
9. If the whipped fresh cream is not used out of date or is used in excess, it can be stored in the freezer. You can add new fresh cream and whip it together next time without affecting the state and quality.
There are two ways to make long-lasting and stable foamy fresh cream: 1. Add gelatine method: For each cup of fresh cream, add one teaspoon (5ml) of gelatine and two tablespoons (30ml) of hot water.
Stir the gelatine and hot water until dissolved. Let it cool and set aside. It must remain in a liquid state.
When the fresh cream is soft and stiff, slowly add gelatine and beat until complete.
2. How to add cornflour: Add two tablespoons (30ml) of powdered sugar and one spoonful (15ml) of cornflour to each cup of fresh cream.
First mix the powdered sugar and cornflour.
Heat 1/4 cup of fresh cream, add corn sugar powder and stir until dissolved, then cool to room temperature and set aside.
Whip the remaining 3/4 of the fresh cream, slowly add the corn sugar powder and water and whip until complete.
Other common sense about fresh cream: 1. 1 cup of fresh cream = 2 cups of foamed fresh cream (that is, whipped fresh cream) 2. An eight-inch or nine-inch cake needs one cup of foamed fresh cream as a surface frosting.